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Lemon Pistachio Cake with White Chocolate Buttercream Recipe

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4.1 from 57 reviews

  • Author: Amina
  • Total Time: 52 minutes
  • Yield: 15 servings

Description

A luscious and moist Lemon Pistachio Cake topped with a creamy lemon white chocolate buttercream and sprinkled with crunchy chopped pistachios. This sheet cake blends the nutty flavor of pistachios with a refreshing citrus kick, perfect for gatherings and celebrations.

Ingredients

For the Pistachio Cake

  • 100 g unsalted pistachios (blended into flour)
  • 260 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 240 g buttermilk (room temperature)
  • 2 tsp vanilla extract
  • 180 g butter (room temperature)
  • 65 g vegetable oil (e.g. canola oil)
  • 330 g granulated sugar
  • 4 large eggs (room temperature)

For the Lemon White Chocolate Buttercream

  • 100 g white chocolate
  • 20 g heavy cream
  • 200 g butter (cool room temperature)
  • 350 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Chopped unsalted pistachios (for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 170ºC (340ºF) on conventional bake mode. Line a 22×33 cm (9×13 inch) sheet baking pan with parchment paper.
  2. Make Pistachio Flour: Blend the unsalted pistachios in a food processor until they reach a fine flour-like consistency.
  3. Combine Dry Ingredients: Sift together the all-purpose flour, pistachio flour, baking powder, baking soda, and salt into a bowl. In a separate small bowl, mix the buttermilk and vanilla extract together and set aside.
  4. Cream Butter and Sugar: In a stand mixer bowl with paddle attachment (or using an electric hand mixer), beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy. Scrape down the bowl to ensure even mixing.
  5. Add Oil: Add the vegetable oil and mix on low speed until combined into the butter-sugar mixture.
  6. Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
  7. Add Flour and Buttermilk Mixtures: Alternately add one-third of the dry flour mixture followed by half of the buttermilk mixture into the batter. Begin and end with the flour mixture. Mix each addition until just combined, being careful not to overmix.
  8. Bake the Cake: Pour the batter into the prepared sheet pan, spreading evenly. Bake for 35-37 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cake: Remove cake from the oven and allow it to cool on a wire rack for 10 minutes. Then gently remove the cake from the pan and let it cool completely before frosting.
  10. Melt White Chocolate Mixture: Melt the white chocolate and heavy cream together using a bain-marie or microwave. Once melted, refrigerate until the mixture cools to room temperature but is not too hardened.
  11. Prepare Buttercream Base: Cut the butter into cubes and sift the powdered sugar. In a stand mixer with the paddle attachment, beat the butter on medium speed for 2 minutes until creamy. Scrape the bowl sides and beat for an additional minute.
  12. Add White Chocolate to Butter: Add the cooled white chocolate mixture to the creamed butter and mix until fully incorporated. Scrape bowl sides and mix again to ensure even distribution.
  13. Add Lemon Juice and Powdered Sugar: Add the lemon juice and sifted powdered sugar in two parts on low speed. Mix thoroughly after each addition to fully incorporate the sugar. Scrape bowl sides.
  14. Finish Buttercream: Add the vanilla extract and beat on low to medium speed for 2 minutes to create a smooth, fluffy buttercream.
  15. Frost and Garnish Cake: Place the cooled cake on a serving tray. Spread the lemon white chocolate buttercream evenly over the top. Sprinkle chopped unsalted pistachios for garnish. Serve and enjoy.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • The white chocolate mixture must be cooled before adding to butter to prevent melting the butter and creating a greasy texture.
  • Use parchment paper to make cake removal easier and prevent sticking.
  • The cake keeps well refrigerated for up to 3 days; bring to room temperature before serving for best flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-pistachio-cake-with-white-chocolate-buttercream-recipe/